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Recipes
Fig-and-Rosemary Focaccia with Pecorino
By DreiFromBK
Grease the bottom of a large bowl with olive oil
- 3/4 cup extra-virgin olive oil, plus more for greasing
- 1 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 1/2 teaspoon sugar
- 3 3/4 cups whole-wheat flour
- 2 tablespoons chopped rosemary
- Fine sea salt
- 12 plump dried Black Mission figs (5 ounces)
- Boiling water
- Black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
Tomato Avocado Grilled Cheese
By DreiFromBK
The secret behind this good-for-you dinner? Salting the tomatoes before throwing it together
- 1 ripe tomato
- 1 avocado
- 4 mozzarella cheese slices
- Kosher salt
- Butter
- 4 bread slices
Semolina Pancakes
By DreiFromBK
In a bowl, combine 1/4 cup of the warm water with the baking powder
- 3 cups warm water
- 2 teaspoons baking powder
- 1 3/4 cups fine semolina (see Note)
- 1/3 cup all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- Vegetable oil, for cooking
- 1/3 cup honey, warmed
- 6 tablespoons unsalted butter, melted
Curried Maple-Mustard Chicken Breasts
By DreiFromBK
Preheat the oven to 350°
- 1 stick unsalted butter, cut into pieces
- 1/2 cup pure maple syrup
- 1/2 cup Dijon mustard
- 1 tablespoon mild or hot curry powder
- 1/4 teaspoon cayenne
- Kosher salt
- Pepper
- Four 12-ounce, bone-in, skin-on chicken breast halves
Citrus-Cured Trout with Meyer Lemon Vinaigrette
By DreiFromBK
Lime Wood's proximity to Hampshire Chalk Streams means trout is a regular feature on the menu at HH & Co
- 1 lemon, preferably Meyer
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced preserved lemon rind (see Note)
- Kosher salt
- Pepper
- 5 tablespoons canola oil
- 1/2 cup panko
- 1/2 teaspoon fennel seeds, crushed
- 1 tablespoon chopped dill
- 1 tablespoon finely grated grapefruit zest
- 1 teaspoon finely grated lime zest
- 3 tablespoons sugar
- Four 6-ounce skin-on trout fillets
- Red and white braised endives, for serving
Parmesan Tuiles with Heirloom Tomato Salad
By DreiFromBK
Preheat the oven to 400° and line a large baking sheet with parchment paper
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 tablespoons unsalted butter, softened
- 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
- Freshly ground pepper
- 1 1/2 cups finely diced heirloom tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons extra-virgin olive oil
- Salt
Slow-Cooker Weeknight Chili
By DreiFromBK
How we use your e-mail address How we use your e-mail address To keep our Slow-Cooker Weeknight Chili recipe from...
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 8 ounces bacon, chopped fine
- 2 onions, chopped medium
- 1 red bell pepper, chopped medium
- 6 cloves garlic, minced
- 2 pounds 85 percent lean ground chuck
- 1 can (28 ounces) tomato puree
- 1 (28-ounce) can diced tomatoes
- 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
Molasses-Smoked Baby Back Ribs
By DreiFromBK
MAKE THE MOP Light a grill
- One 12-ounce bottle lager
- 1 cup packed dark brown sugar
- 1 cup unsulfured molasses
- 1 stick unsalted butter, melted
- 1/3 cup white wine vinegar
- 1/4 cup Creole or brown Mustard
- 1/4 cup chile powder
- 1/4 cup smoked paprika
- 1 tablespoon tomato paste
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Pinch of ground allspice
- Two 3-pound racks baby back ribs—membranes removed, racks halved
- Kosher salt
- Freshly ground pepper
- 3 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained
Spring Buckwheat Noodle Salad
By DreiFromBK
British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tang...
- 6 Brazil nuts
- 1/4 cup drained oil-packed sun-dried tomatoes
- 1/4 cup fresh lemon juice
- 2 small garlic cloves
- Pinch of crushed red pepper
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Black pepper
- 12 ounces buckwheat noodles
- 1/2 pound haricots verts, halved crosswise
- 1 1/2 cups fresh young peas (8 ounces)
- 1 1/2 cups shelled and peeled fava beans or thawed frozen lima beans
- 8 ounces arugula, thick stems discarded and leaves chopped
- 1/2 cup lightly packed parsley, chopped
- 1/2 cup lightly packed basil leaves, torn
- 1 Hass avocado, peeled and cubed
- Finely grated lemon zest and shaved Parmigiano-Reggiano cheese, for serving
Best Almond Cake
By DreiFromBK
To create an Almond Cake with a great appearance and superior almond flavor, we used finely ground almonds, which h...
- Serves 8 to 10
- If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with Orange Crème Fraîche (see related content).
- Ingredients
- 1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 large eggs
- 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon grated lemon zest (2 lemons)
- 3/4 teaspoon almond extract
- 5 tablespoons unsalted butter, melted
- 1/3 cup vegetable oil